Nanny Ready’s Half & Half Scones

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Preparation time
20 mins
Cooking time
15 mins
8 people
Meal course
Posted by
Posted on
15 grams
1 handful
150 ml
50 grams
Cold Butter
70 grams
Mature Cheddar
1 tbspn
Baking Powder
230 grams
Self-raising Flour
Nanny Ready’s Half & Half Scones

We’re highlighting some of our favourite recipes from our friends and family. Enjoy!

This scrummy and versatile recipe is a family tradition started by Nanny Ready. There was always a debate in the family over what scones would be baked, with some clearly favouring sweet scones and others preferring cheesy ones. To keep everyone happy, Nanny developed this tasty but simple way of keeping everyone happy by creating both out of the same batch. Genius!

  1. Start by heating the oven to 220 degrees celsius. Then mix the flour, baking powder and salt, making sure to sieve each one into the bowl to ensure a smooth consistency.
  2. Rub in the cold butter until mixed, and then divide the mixture into two evenly-sized amounts. Each one should weigh around 140 grams.
  3. Start with the cheesy half. Grate the mature cheddar and stir most of it into that half of the mix - leaving a little bit of grated cheese left for topping the scones.
  4. For the other half of the mix, add 15g sugar and a handful of raisins. Stir it well to ensure the raisins are well mixed-in.
  5. Add 75ml milk to each half-batch of dough and stir until just mixed in. Don't over-mix here or you'll end up with dense scones instead of the crunchy, fluffy ones you know and love.
  6. Place the doughs separately on a well-floured surface and roll each to 2-3cm depth.
  7. Cut out 4 scones from each half of the dough using a circular cutter. If you don't have a cutter, this can also be done with the lip of a glass.
  8. Place the 8 scones on a buttered tray. Brush each scone with an egg mix for a golden finish, and top the 4 cheese scones with a little bit of the remaining grated cheese each. Hope you remembered which was which!
  9. Bake the scones in a pre-heated oven for 14 minutes until golden brown. Leave to cool on a rack, and then tuck in!

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